September 9, 2010

Saving Summer for Tomorrow!

I've always had an interest in canning.  I remember making pickles in elementary school and waiting for them to be ready and saving jars to try months later.  I hope to try more of this and get into a bit of pressure canning as well.  We've had such an abundance of beans and peas all summer that I didn't want to open my jars of pickled peas until now.  When I made them I tried two recipes one very basic with vinegar, salt, pepper & a hot pepper.  The other batch I added pickling spices to...  I can't wait to try this to my radishes, carrots and fall crop of beans that I have just recently planted!!

The recipe is quite basic I found this on the ball pickling spice jar:

Mason Jars - Pint size worked well for me
1 1/4 cups white distilled vinegar
1 1/4 cups cold water ( I like filtered)
1 tablespoon kosher or pickling salt
1 tablespoon sugar
1 pound sugar snap peas, stems trimmed and strings removed
Lots of garlic peeled and coursly sliced
1 or 2 small dried chile peppers coursly chopped

In a nonreactive saucepan, heat the vinegar with the salt and sugar until they are dissolved. Remove from the heat, and add the cold water.
When the vinegar mixture has cooled, drop in the sugar snaps, garlic and chile peppers into a mason jar, and cover with brine.
I made a second batch that I added ball pickling spices to, just to try what the flavor will be like - I'll let you know on that one!
Place the jars in the refrigerator.  They are ususally ready after about 2 weeks and will last for a couple of months!

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